Grilled Eggplant with Fresh Basil Pesto
Serves: 4 servings
Ingredients:
3
An exquisite dish of grilled eggplant layered with homemade fresh basil pesto, cooked to perfection on the grill. This vegetarian delight is a perfect balance of flavors and textures, making it an ideal main course for any occasion.
Ingredients
| 1 | Purple eggplant, about 1 ½ lbs, sliced into 1/2-inch thick slabs |
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| Your favorite pesto--we like my mom's basil pesto! | |
| Vegetable oil for greasing |
Instructions
| 1. | Preheat the grill to medium heat. |
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| 2. | Prepare four pieces of foil, approximately 18 inches long. Lightly grease each piece with a small amount of vegetable oil. |
| 3. | Cut the purple eggplant into 1/2-inch thick slabs. Place the widest slice from each eggplant on a foil piece. Spread a generous spoonful of fresh basil pesto (about 1-2 tsp) on each eggplant slab. Continue layering eggplant slices with pesto, finishing with a final layer of eggplant. |
| 4. | Loosely wrap the foil packets and place them on the grill or in the hot ashes of a campfire. Grill until the eggplant is tender, about 15-20 minutes. |
| 5. | Serve the grilled eggplant hot, with one foil packet per diner. This dish pairs well with simply grilled chicken or Mediterranean flavors. For added richness, sprinkle each serving with a tablespoon of Parmesan cheese or mozzarella. |
Published on Jul 19, 2024 by Luminița